Felt a little blue arriving home last night. A visit to the garden perked me up though. Peeping out from between the fence boards were the first ripe raspberries of summer!
Now, I have to admit these particular raspberries technically aren’t mine (I do have raspberry bushes but the fruits will be ready late in the season). These particular raspberries belong to branches which belong to a bush which belongs to my neighbour. A rather grumpy neighbour too! But the branches have grown into my garden so I feel justified in eating the fruit. AND last year I watched hundreds of beautiful apples on their trees go to waste. Scandalous.
Scottish raspberries, I am told, are world renowned. They are amazing – no denial here – but I’m not aware of having tasted raspberries from anywhere else. The Nordic countries have nice berries. Perhaps they could compete? Do we really have the best raspberries? Or are they just some of the best, I wonder.
Anyhoo, I digress. 15 raspberries were perfectly ripe last night. I ate five straight away, still warm from the sun. The remaining ten (plus I reckoned a few more might ripen in 24 hours) I wanted to save for the next day. These raspberries were going to be respected! Respected with home-made ricotta cheese.
I came across a recipe for making ricotta cheese (recipe here) on Lucy’s wonderful blog Nourish Me a few months ago. Fresh ricotta in 25 minutes, Lucy said. And I had all the ingredients in my fridge! No muslin though…. Not one to be deterred I proceeded to cut up the curtains in the spare room. Voila! Muslin! To this day, and much to my mother’s chagrin, the window dressing in that room is asymetrical.
The curtains came in handy again today.
Sweet, tart raspberries, creamy fresh ricotta and bitter dark chocolate shavings: my idea of a perfect dessert. 🙂